Spice Rub with Chili Mustard and Lemon Pepper

Introduction

With chili powder, dry mustard powder, lemon pepper, and dried rosemary, this dry rub gives you heat, sharpness, and a sweet edge from the turbinado or light brown sugar. It takes about 5 minutes to mix, makes 80 servings, and works well for batch seasoning chicken, roasted vegetables, or sheet-pan dinners.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 80

Ingredients

4 tablespoons chili powder

¼ cup (75 g) salt

¼ cup (35 g) dry mustard powder

¼ cup (40 g) lemon pepper

¼ cup (30 g) dried rosemary

¾ cup (140 g) turbinado or light brown sugar

¼ cup (40 g) cayenne pepper

Instructions

Combine all ingredients in an airtight container.

Variations

• Use light brown sugar instead of turbinado sugar if you want a finer-textured rub that sticks more evenly to meat.
• Reduce the cayenne pepper by a few tablespoons for a milder blend with less lingering heat.
• Swap the dried rosemary for dried thyme if you want a softer herbal note that blends more smoothly into the background.
• Increase the lemon pepper slightly if you want a brighter, sharper finish that stands out more on chicken or fish.

Tips for Success

• Break up any clumps in the light brown sugar before mixing so the rub distributes evenly.
• Crush the dried rosemary lightly between your fingers if the pieces are large; that helps it mix more evenly and cling better.
• Use a completely dry airtight container so the salt and sugar do not pull in moisture and harden.
• Shake or stir the rub before each use, since heavier ingredients like salt can settle over time.

Storage and Reheating

Store the rub in an airtight glass jar or sealed spice container in a cool, dark pantry for up to 6 months. You can refrigerate it for up to 1 year if the container stays tightly closed and dry. Freezing is not recommended because condensation can cause clumping.

Reheating is not needed. If you store it in the refrigerator, let the container sit at room temperature for a few minutes and shake well before using.

FAQ

How much rub should you use per pound of meat?

Use about 1 to 2 tablespoons per pound, depending on how heavily seasoned you want the final dish. Start lighter for fish and heavier for chicken or beef.

Will the sugar burn if you cook over high heat?

It can darken quickly over direct high heat. For grilling, use indirect heat after searing or keep a close eye on the food once the rub starts to caramelize.

Can you grind the blend finer?

Yes. Pulse it briefly in a spice grinder or food processor if you want a smoother texture for more even coverage.

Can you make it with less sugar?

Yes, but the blend will taste sharper and less rounded, and it will caramelize less on the surface of the food. Reducing the sugar also makes the texture a little looser and less cohesive.